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It was not without a certain trepidation that I undertook the testing of The Food Lab. “Kenji,” as so many of us casual cooks and Serious Eats readers adoringly call him, has a devoted following. Some of us are in it for the exhaustively tested recipes, some of us for the droll wit, and some of us for his pure, joyous geekery. But – when the rubber hit the road – what if it didn’t work out so well? What if the recipes didn’t work? What would that say about our idol? and what would that say about us and our competence as cooks?
Still, there was only one way to find out. Armed with measuring implements, just-sharpened knives, a pencil, and my friend Mark’s Thermapen, I gave it my best shot.
Click here to read this week’s review of ‘The Food Lab’ in the Washington Post.